Easy & Delicious Beef Wellington with a Twist

Introduction

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Beef Wellington is a classic dish from 19th-century England, named after the Duke of Wellington, a hero of the Napoleonic Wars. Traditionally, it’s made with a large tenderloin and prosciutto, wrapped in puff pastry and baked to perfection.

I wanted to challenge myself with something more refined, and while researching, I came across Beef Wellington. However, large tenderloin and prosciutto are not always accessible, and their high cost makes them less practical for home cooking. So, I created a version using beef round and cured ham, making it more approachable while still delivering great flavor.

For the side, I paired it with a homemade demi-glace sauce, which added depth and richness to the dish. I’ll share the full recipe for the sauce in a future post, so stay tuned!

Ingredients

• 600–700g beef round (or large tenderloin, traditionally used)

• 2 tbsp olive oil

• Salt and pepper, to taste

• 30g Dijon mustard (to spread on the meat)

• 200g mushrooms (shiitake, button mushrooms, king oyster mushrooms, etc.)

• 1 onion, finely chopped

• 2 tbsp butter (28g)

• 1 tbsp fresh thyme, finely chopped

• 115g cured ham (as a substitute for prosciutto)

• 2 sheets puff pastry (30cm x 30cm)

• Egg yolk (for egg wash)

Instructions

Prepare the Meat

1. Season the beef round with salt and pepper.

2. Heat olive oil in a pan and sear the meat on all sides.

3. Let it cool slightly, then evenly spread Dijon mustard over the surface.

Make the Duxelles

1. Finely chop the mushrooms and onions.

2. Sauté them in butter until they release moisture and become slightly caramelized.

3. Add thyme, season with salt and pepper, and let cool.

Wrap with Cured Ham

1. Lay a sheet of plastic wrap on a flat surface.

2. Arrange the cured ham in an overlapping layer.

3. Spread the duxelles evenly over the ham.

4. Place the seared beef on top and wrap it tightly.

5. Chill in the fridge for about 30 minutes to set the shape.

Assemble the Wellington

1. Roll out a puff pastry sheet to a 30x30cm square.

2. Place the wrapped beef on the pastry and seal the edges tightly.

3. Roll out another pastry sheet, cut a lattice pattern, and place it on top.

4. Brush with egg yolk for a golden finish.

Bake

1. Preheat oven to 200°C (400°F).

2. Bake for 30–35 minutes until the pastry is golden brown.

3. Let it rest for 10 minutes before slicing.

Tips for a Perfect Beef Wellington

• Keep the puff pastry cold: If the dough softens too much, it won’t bake properly. Keep it in the fridge when not in use.

• Searing the beef: A quick sear locks in juices and prevents a soggy bottom.

• Chilling before baking: This helps hold the shape and ensures an even bake.

Side Dish: Homemade Demi-Glace Sauce

I served my Beef Wellington with a simple homemade demi-glace sauce, which adds a rich umami depth to the dish. The sauce balances the crispy pastry, tender beef, and savory mushroom duxelles perfectly.

Watch the Full Recipe on YouTube!

For a step-by-step video tutorial, check out my YouTube channel:

Let me know if you tried this recipe! Don’t forget to like, comment, and subscribe for more delicious recipes.

I’ll be sharing the homemade demi-glace sauce post soon with a step-by-step guide. Stay tuned!